Antipasto Pasta Salad

Get this all-star, easy-to-follow Antipasto Pasta Salad recipe from Sara's Secrets

Directions In a kettle of boiling salted water cook the rotini until it is tender and drain. Refresh the pasta under cold water and drain well. In a blender blend the garlic, the mustard, the...

  • Yield: 4 to 5 servings
  • Cooking time: 0 Hour 20 Min
  • Publisher: Foodnetwork.com

Ingredients

  • 1/2 pound rotini or fusilli (corkscrew-shaped pastas)
  • 1 garlic clove
  • 1/2 tablespoon Dijon-style mustard
  • 3 tablespoons red-wine vinegar
  • 1 tablespoon balsamic vinegar
  • 1/2 tablespoon water
  • 1/4 cup vegetable oil
  • 1/2 ounce (1/4 cup) sun-dried tomatoes (not packed in oil), soaked in hot water for 5 minutes and drained well
  • 1/4 pound smoked mozzarella, cut into 1/2-inch cubes
  • 8 ounces canned garbanzos, drained and rinsed
  • 1 1/4 ounces sliced hard salami, cut into julienne strips
  • 5 to 10 bottled small pepperoncini (pickled Tuscan peppers)
  • 1/4 teaspoon dried hot red pepper flakes
  • 1/2 cup loosely packed fresh flat-leafed parsley leaves, minced

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